Latin American

This Ecuadorian salt cod and bean soup is typically served at Easter, and is ideal for a feast.

Tlayudas are pizza-like tortillas usually topped with refried beans.

A pepita lime butter compliments a succulent steak and hearty potatoes with zesty, Latin flavours.

There are many variations of empanadas across Latin America; in Brazil they’re called pastéis (pastel in the singular), and in Puerto Rico they’re called pasteles.

Fragrant with whiffs of coriander and chilli, this Latin American recipe for duck and potato stew is cooked with beer for a barley, slightly hoppy base.

This potato and cheese soup is an Ecuadorian classic, although various iterations are found throughout Latin America.

Tamales are parcels of corn dough wrapped in corn husks or leaves such as plantain or banana, then steamed.

Pair juicy pork fillet with zesty jalapeno and lime salsa and the result will be a recipe that sticks in your mind and mouth.